Veggie Salad with Sesame Ginger Dressing
A fresh, crunchy salad loaded with colorful veggies and tossed in a creamy sesame ginger dressing you’ll want to use on everything.
Servings: 4 people
Equipment
- Peeler - my favorite set, it can easily make pretty ribbons and easily julienne.
Ingredients
For the salad dressing:
- 1/3 cup cashew butter
- 2 tbsp reduced sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1/2 inch fresh ginger grated
- 3 cloves garlic minced
- Water as needed
For the salad:
- 5 ounces arugula
- 1 medium zucchini spiralized*
- 1 large red bell pepper sliced
- 1 cup chopped cabbage
- 1/2 cup shredded carrots
- 1/4 cup toasted cashews
- 2 tbsp fresh cilantro coarsely chopped
- Sesame seeds for garnish
Instructions
- In a small bowl, whisk together the cashew butter, soy sauce, rice vinegar, sesame oil, lime juice, ginger, and garlic. Add water a little at a time until desired consistency is reached.
- In a large bowl, combine arugula, zucchini noodles, bell pepper, cabbage, carrots, cashews, and cilantro.
- Drizzle with dressing and toss to coat. Garnish with sesame seeds and serve immediately.
Notes
- Use a spiralizer, or julienne or peel the veggies into ribbons. My favorite set of peelers for making julienne and ribbon cuts is linked here.
- Prep the dressing ahead and store in a mason jar for up to 5 days.
- Great with grilled chicken skewers, shrimp, or tofu.
Nutrition
Calories: 248kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 322mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4576IU | Vitamin C: 61mg | Calcium: 99mg | Iron: 3mg